Application of dielectric barrier discharge cold plasma for improving quality and shelf life of cantaloupe–sugarcane-blended juice
Main Article Content
Keywords
Abstract
Sugarcane provides natural sweetness and possible health advantages, while cantaloupe, a fruit rich in nutrients, offers vitamins A and C, potassium, and antioxidants. These components add up together to provide a nourishing and revitalizing drink. The impact of dielectric barrier discharge cold plasma (DBDCP) on the quality of cantaloupe–sugarcane-blended juice was examined using an experimental design for varied processing duration (5–15 min), and helium and argon gas flow rate (10 mL/min). DBDCP produces cold plasma (CP), a nonthermal technique that alters food characteristics without causing heat harm. Physicochemical characteristics and bioactive substances were assessed before and after processing. Physicochemical analyses revealed changes in color, pH, and total soluble solids. When CP treatment was applied, it was observed that pH, Brix, and acidity changed from 5.20–5.39, 12.3–12.4, and 0.3–0.40%, respectively. Assessments of phytochemicals revealed variations in total phenolics (131.6–152.27 mg gallic acid equivalent [GAE]/100 mL), total flavonoid content (51.20–56.54 mg catechin equivalent [CE]/100 mL), total flavanol content (12.20–11.57 mg quercetin equivalent [QE]/100 mL), and antioxidant activity (74.3–88.1 mg ascorbic acid equivalent [AAE]/mL). The juice’s safety improved as microbial investigation showed a decrease in total plate count (2.70–1.65 log colony-forming unit [CFU]/mL) and mold count (2.31–1.41 log CFU/mL). Potential enhancements in taste and general appeal were discovered through the evaluation of sensory qualities. The findings imply that DBDCP treatment may be a useful technique for enhancing the safety and quality of blended juice prepared from sugarcane and cantaloupe. With its potential to improve the nutritional, microbiological, and sensory qualities of fruit juices, this study adds to the expanding body of research on the uses of CP technology in food processing.
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Rehman, A., Nadeem, M., Murtaza , M. A. ., Firdous , N., Arshad, R., Hussain, A., Ali, W., Khan, A. A., Rahman, I. ur, Alwutayd, K. M., Al-Asmari, F., & Al-Joufi, F. (n.d.). Application of dielectric barrier discharge cold plasma for improving quality and shelf life of cantaloupe–sugarcane-blended juice. Italian Journal of Food Science, 37(4). https://doi.org/10.15586/
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Rehman, A., Nadeem, M., Murtaza , M. A. ., Firdous , N., Arshad, R., Hussain, A., Ali, W., Khan, A. A., Rahman, I. ur, Alwutayd, K. M., Al-Asmari, F., & Al-Joufi, F. (n.d.). Application of dielectric barrier discharge cold plasma for improving quality and shelf life of cantaloupe–sugarcane-blended juice. Italian Journal of Food Science, 37(4). https://doi.org/10.15586/